This is a fun little appetizer of mussels roasted with salsa verde, a bold-flavored Italian sauce made with lots of fresh herbs, garlic and anchovies. We blanch the garlic in this version to give it a more subtle flavor that doesn’t overpower the mussels.
This pretty white puree looks great on the table, and the flavor doesn't disappoint. Steaming the cauliflower and garlic in milk brings out their natural sweetness, while delicate toasted pine nuts lend sophistication.
“Tortilla soup has a place, I feel, in practically every collection of Mexican recipes,” says Rick Bayless. This is a vegetarian version of the classic soup, usually made with chicken. Earthy dark pasilla chile flavors the soul-satisfying broth. (Recipe adapted from Rick Bayless.)
Richly satisfying, this luscious-looking soup made with red bell peppers gets a touch of heat from Thai chile. For an extra-nutty flavor, puree an additional 1/4 cup shelled pistachios with 1/4 cup water and serve the soup with a dollop of this pistachio puree on top.
In 1922, the first electric blender was introduced to the world and put to use making milk shakes and sweet malts. Though it can't be denied these desserts are delicious and hard to resist, blenders can be used for so much more! It's time to plug in your blender to mix up more than just dessert.
Utilize the blender in your kitchen for a whole new world of options. For instance, add some texture to your simple, traditional chicken dish by blending up a green chile almond cream sauce to pour on top. Or bring your average soup to a whole new level by blending the ingredients into a creamy concotion that will have everyone talking.
Check out the slideshow above to discover the best of our blender recipes.